This beautiful dish is not a lot of work, but it is a lot of flavor. It’s not a lot of calories, but it is deeply satisfying. This is a dish to make after a long, frustrating day. Or even a good one. It is in the oven less than 15 minutes after you walk in the kitchen. Then go change into your comfy clothes, come back, pour yourself a glass of wine, and set the table, all the while talking to your peeps. How was everyone’s day? About to get a whole lot better, because you’re now sitting together at the table, and that changes everything. Happy dinnertime.

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Lemon Chicken, Brussels Sprouts and Potato Skillet

Servings4

Note that the thighs used to test this recipe were quite large: there were 4 in 2 pounds. Two pounds of bone-in thighs may be anywhere from 4 to as many as 8 pieces. Smaller thighs will naturally cook through faster, so you will want to cut the potatoes a little smaller to ensure they cook through by the time the chicken is done.

Note that the thighs used to test this recipe were quite large: there were 4 in 2 pounds. Two pounds of bone-in thighs may be anywhere from 4 to as many as 8 pieces. Smaller thighs will naturally cook through faster, so you will want to cut the potatoes a little smaller to ensure they cook through by the time the chicken is done.

Combine the rosemary, salt and pepper in a small bowl. Combine the potatoes and Brussels sprouts in a medium bowl and toss with 1 tablespoon of the olive oil. Stir in about half the rosemary mixture.

Season the chicken with the remaining rosemary mixture. Heat the remaining 1 tablespoon olive oil in a large oven proof skillet over medium high heat; add the chicken with the skinned, fleshy side down. Sear until the chicken is golden on the underside, about 5 minutes. Turn it over and add the potatoes and Brussels sprouts to the skillet. Pour in the lemon juice and broth; cook 2 minutes, tossing the vegetables, and place in the oven.

Bake until an instant read thermometer inserted horizontally into the thickest part of the chicken (not touching the bone) registers 170-175 and the potatoes are soft, about 30 minutes.

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.